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Seafood Gumbo

Revamped for the weeknight hustle, this New Orleans comfort classic still delivers mega flavor and is chock-full of veggies.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
189 calories per serving


> 2 tbsp canola oil
> 1 (10 oz) container mirepoix (diced mixed onions, carrots and celery)
> 1 (9 oz) pkg diced tri-color peppers
> 3 tbsp all-purpose flour
> 3/4 tsp Cajun or Creole seasoning
> 2 (8 oz) bottles clam juice
> 1 (14.5 oz) no-salt-added diced tomatoes, drained
> 1 (16 oz) bag frozen cut okra, thawed
> 1 lb frozen raw peeled, deveined extra-large shrimp, thawed
> 1 (8 oz) pkg lump crabmeat, picked over


In a large Dutch oven, heat oil on medium-high. Add the mirepoix and peppers. Cook 6–8 min., until softened, stirring often. Sprinkle in the flour and cook 2 min., until mixture is golden, stirring and scraping with wooden spoon constantly.
Stir in the Cajun seasoning, clam juice, ¾ cup water, tomatoes, and okra. Heat to a boil on high. Reduce to simmer and cook 10 min., until vegetables are tender. Season with salt and pepper.
Stir shrimp into mixture and cook 3 min., until just cooked through. Add the crab and cook 1 min., until heated through. Divide among bowls.


Serve over white long-grain rice with some Louisiana-style hot sauce and thinly sliced green onions.

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